| 1000 | g | Panpro+ |
| 650 | g | water |
| 20 | g | fresh yeast |
| 24 | g | salt |
| 90 | g | olive oil |
KNEADING TIME: Knead for 8 minutes on low speed, then for 4 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 21-24 °C (70-75 °F)
DOUGH RESTING: Let the dough rest for about 20 minutes at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
SHAPING: Spread the dough onto a 40x60 cm baking tray.
LEAVENING: Let the dough rise for about 180 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Bake at 240 °C (464 °F) for about 20-22 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
